Cucumbers, like from a barrel. A canning recipe that all housewives praise
Everyone loves pickled cucumbers, especially barrel-pickled ones. They are great for making salads, rassolnik, vinaigrette and other dishes.
Place spices on the bottom of the jars. They can be any. The main ones are horseradish, oak, cherry and currant leaves. You can also add hot pepper, peppercorns, bay leaf and tarragon. You should not put mustard.
Pack the jar tightly with cucumbers. To make the cucumbers tasty and crispy, choose small vegetables with thin skin. Do not take salad varieties of cucumbers or overgrown ones, because they will turn out soft.
It is better to use fruits that were picked the day before pickling or straight from the garden. Keep fresh cucumbers in cold water for an hour. If they have been lying around for some time after picking, it is better to soak them for 2-4 hours, changing the water every hour.
Pour the brine over the cucumbers. To prepare it, you will need 100 grams of regular salt per 1 liter of water.
Leave the cucumbers to ferment for 5-6 days. The jars should be in a warm place and covered with lids. During the fermentation process, excess liquid will come out, so it is better to put some kind of container underneath.
When the brine becomes cloudy and bubbles begin to appear, then you need to leave the cucumbers for 4-6 days.
Fermentation ends when bubbles stop actively forming and a white coating appears on the cucumbers and the bottom of the jar.
Then you need to change the brine. Rinse the cucumbers directly in the jar several times to remove the coating. Fill them with cold water to the top. After all the steps are completed, roll up the jars with cucumbers. Then put them in storage. They can be kept at room temperature.
